We ran out of CB and ham slices almost a month ago. On 5-4 I divided 5 1/2 loins in to Pop's brine. 1/2 ham and 1/2 CB. I pulled them tonight and rinsed them. They are now forming a pellicle on my smoker shelves and sitting on my sausage drying racks. I'm getting smarter about this but only a little at a time. I've been cutting the loins into quarters and using 4 shelves. This time I cut them into thirds and was able to get all the pieces on 2 shelves. 2 less shelves to clean. Here they are CB on top. This going to be a full bore smoking weekend. I'm getting these on early tomorrow so these get done around noon and them some loin back ribs are going on for supper. A few hours after that 2 butts are going on for Sunday afternoon delight. It will be leftovers after that. I'll post some pictures of the smoke tomorrow.